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Creamy Lemon Chicken Orzo Soup features tender chicken, bright lemon, and comforting orzo pasta in a rich, flavorful broth.

Creamy Lemon Chicken Orzo Soup

This Creamy Lemon Chicken Orzo Soup is a comforting and flavorful dish, perfect for a cozy meal. It combines tender chicken, orzo pasta, and a bright lemon-infused creamy broth for a delightful culinary experience. Enjoy the ease of preparation and the burst of flavors in every spoonful!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 8 cups chicken broth low sodium
  • 1 cup orzo pasta
  • 1/2 cup heavy cream
  • 1/4 cup fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • Zest of 1 lemon
  • Pinch of red pepper flakes optional
  • Additional salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Garlic press
  • Lemon zester
  • Lemon juicer
  • Two forks (for shredding chicken)
  • Ladle

Method
 

  1. Season the chicken breasts with salt and pepper.
  2. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  3. Sear the chicken breasts for 3-4 minutes per side, until golden brown. Remove from the pot and set aside.
  4. Add the diced onion, carrots, and celery to the pot and cook for 5-7 minutes, or until softened, stirring occasionally.
  5. Add the minced garlic and cook for another minute, until fragrant, being careful not to burn it.
  6. Pour in the chicken broth and bring to a boil.
  7. Return the chicken breasts to the pot.
  8. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
  9. Remove the chicken from the pot and shred it with two forks. Set aside.
  10. Add the orzo pasta to the pot and cook according to package directions, usually around 8-10 minutes, or until tender.
  11. Stir in the shredded chicken, heavy cream, lemon juice, lemon zest, and red pepper flakes (if using).
  12. Season with additional salt and pepper to taste.
  13. Heat through gently, being careful not to boil the soup after adding the cream.
  14. Garnish with fresh parsley and serve immediately.

Notes

For a lighter version, substitute heavy cream with Greek yogurt or half-and-half, adding it off the heat to prevent curdling. Store leftover soup in an airtight container in the refrigerator for up to 3 days. The orzo will absorb some of the broth, so add extra chicken broth when reheating. Fresh lemon juice and zest are crucial for the best flavor. Don't overcook the orzo; it should be al dente.